Sweet Potato Pancakes
Sweet potato pancakes offer a delightful twist on a classic breakfast favorite, combining a naturally sweet flavor with a fluffy texture, making them nutritious and versatile.
Ingredients
Pancake Base
- 1 cup mashed sweet potatoes Cooked until soft
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter or oil For mixing into batter
Cooking Fat
- enough oil or butter for cooking For greasing the skillet
Instructions
Preparation
- Cook your sweet potatoes until soft using baking, steaming, or microwaving methods. Mash them in a bowl until smooth.
- In a large bowl, mix together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, then add the milk and melted butter. Combine the wet and dry ingredients, stirring until just combined.
- Gently fold in the mashed sweet potatoes, being careful not to overmix.
Cooking
- Heat a skillet over medium heat and add a little oil or butter.
- Pour about ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden on the other side.
- Repeat the process until all the batter is cooked. Serve warm with your favorite toppings.
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Notes
For best texture, avoid overmixing the batter and allow it to rest for about 10 minutes before cooking. Keep pancakes warm in a preheated oven until ready to serve.